After probably a year of pleading, my mom finally caved and let me buy a prime rib to make for dinner. I got 3.35 a lb chunk of beautiful meat, and used Serious Eats low temp cooking method to make it. This technique is perfect because it has a huge window where the meat can rest (30 minutes to 1 hr and 30 minutes.) Then, you crisp the outside in a reeeeally hot oven and you can slice it right out of the oven. I salted my meat the day before and simply added some pepper before roasting. The fat cap was on top and the bones were on the bottom, and I used a cooling rack as my roasting rack. My meat took almost 3 hrs to get to 125, and I had to increase the temperature a little because I didn’t think it was cooking fast enough. I didn’t make a sauce, but there were a lot of drippings that could have made a great au jus. The end result was perfectly pink with an amazing crust. The juice from my burgundy mushrooms went with the beef very well.
- 1 standing rib roast (prime rib), 3-12 pounds (see note above)
- Kosher salt
- Freshly ground black pepper
Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can’t hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours.
Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F)
10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.